Roasted Beets with Feta

Roasted beets with feta is as simple a recipe as you could want. Beets are roasted and then tossed with feta cheese, olive oil, and vinegar. By itself, a great side dish. But mix it with grains and that’s when the magic happens.

A pan lined with parchment paper containing sliced roasted beets, chunks of feta cheese, a dressing, and a spoon

Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. So much so that few other embellishments are required in this easy and ingenious side dish.

As for making and not just tasting this recipe, even experienced cooks may be surprised and, we dare say, stunned by two nifty tricks tucked into the method for roasting beets. Rather than simply plonking the beets on an oven rack, this recipe cleverly relies on wadded up parchment paper and a few drops of water to help capture moisture while the beets roast to ensure even cooking and tender results. (It also means no messy sheet pan or oven to scrub!) It also gives you permission to dispense with peeling the beets (as long as you scrub them) which not only keeps hands-on time to a minimum but creates a subtle crispness to the exterior of the beets. Sorta but not quite like a potato chip.–Jenny Howard

Roasted Beets with Feta

  • Quick Glance
  • (1)
  • 15 M
  • 2 H, 15 M
  • Serves 4
5/5 - 1 reviews
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Preheat the oven to 350°F (180°C). Take a large piece of parchment paper and scrunch it into a loose ball. Hold it under cold running water and then shake off the excess water. Open the paper and use it to line a heavy, large sauté pan with a lid.

Cut the beets in half and nestle them in the paper-lined sauté pan. (Wearing gloves is always a good idea when working with beets as their juice will stain everything they touch.) Drizzle with olive oil and vinegar and sprinkle with the crushed coriander seeds and red pepper flakes. Season with salt and pepper, to taste.

Take another large piece of wet parchment and place it over the beets. Cover the sauté pan with the lid, allowing the parchment paper to hang down over the side. Place the sauté pan in the oven and cook the beets until tender, 1 to 2 hours, depending on their size.

Remove the lid and the top piece of parchment. Scatter the feta over the beets, drizzle with a little more olive oil, and serve warm or cold.

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    • Use the basic recipe and cooking technique described above as a jumping-off point for one or more of these substitutions and additions:
    • Replace the vinegar with orange juice, grapefruit juice, lemon juice, balsamic vinegar, or Dijon mustard. Or simply drizzle a little of any of these over the finished beets just before serving.

    • Just before serving, sprinkle chopped scallions, parsley, or mint over the cooked beets. Toasted walnuts or pistachios would also work well.

    • Create a salad by arrange the beets over arugula or cooked quinoa.

    Recipe Testers' Reviews

    These roasted beets with feta were simply delicious. Lovely bright beets with sweet coriander and salty feta. Wonderful combination of flavors. The damp parchment steamed the beets to perfection. I served them warm with roast beef and garden potatoes. These would be great to make and then serve cold scattered on a salad. A few minutes prep and then walk away. What could be easier?

    This is an excellent way to cook beets; we’ll definitely make it again. Fortunately, beets are in season in our part of central Mexico, so I was able to find nice, fresh ones in the local market.

    Preparation is simple, so if you plan ahead, you can sit in your courtyard eating guacamole and sipping margaritas while waiting for the beets to be ready.

    I would peel the beets. The skins were very hard to remove once they were cooked. This is probably related to the next point: 2 hours is much too long to cook the beets. I checked after an hour and they seemed to be ready, but I gave them another 20 minutes. After an hour and 20 minutes, the cut side was almost crisp and the skin was very hard to remove.

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    1. This recipe appealed to me because of its overall simplicity, but the results were truly unique. I think it was the combination of flavors—the sweet beets, salty feta cheese, the warmth of the coriander seeds, the ‘pop’ of the vinegar….yum yum and yum. Plus, the cooking method was a little different than I am used to. (Just to note, I did have to peel my beets once they were fully cooked, but it depends on the size of your beets I imagine and the thickness of their skin.) Overall a memorable side dish that I will be making again soon; I would like to try it with a mix of golden and red beets, maybe with orange juice as a suggested variation. I think some fresh tarragon would be lovely here, too!

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